Lemon Ginger Icebox Cake

"No oven required. This is an easy make-ahead dessert with a light and complex blend of flavors. For the cookies, I use one 9-oz box of Meyer Lemon Thins, Lemon Curd, and some Triple-Ginger Snaps from Trader Joe's. Plan ahead because it needs to sit in the fridge overnight."
 
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photo by hotdishmama photo by hotdishmama
photo by hotdishmama
Ready In:
12hrs 15mins
Ingredients:
7
Yields:
16 slices
Serves:
16
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ingredients

  • 3 cups heavy cream
  • 14 cup superfine sugar
  • 3 tablespoons fresh lemon zest (from 2 lemons)
  • 9 ounces lemon wafer cookies
  • 20 gingersnap cookies
  • 10 ounces lemon curd
  • 2 tablespoons flaked coconut (optional)
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directions

  • Whip the cream until stiff peaks form. Fold in sugar and 2 tbsp of the lemon zest.
  • Spread a very thin layer of the cream in the bottom of a 8 x 12 pan. (You can use a 9x13 pan also but the cake will be thinner.) Place the gingersnap cookies in an even layer over the cream, breaking some in half to fill in holes if necessary.
  • Very carefully heat the lemon curd slightly over a pan of boiling water, or microwave it for 10-15 seconds (be very careful or it will burn!) Drizzle some lemon curd over the cookie layer.
  • Spread a layer of cream over the cookies and lemon curd.
  • Repeat each layer with the lemon thins, curd, and cream, ending with a layer of cream on the top. Sprinkle with the remaining lemon zest and coconut.
  • Refrigerate overnight and cut with sharp knife to serve.

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